Heat a large pot with some sautéing liquid over medium to high heat (see the Sautéing Without Oil instructions in the Notes section below). Once hot, add onion, red/yellow pepper. Season with a pinch each salt and pepper and stir. Sauté for 3-4 minutes (or longer for preferred softness and or browning), stirring frequently. Add garlic with another pinch of salt and pepper.

Next, add 1 Tbsp chili powder, 1 Tbsp cumin, paprika, diced tomatoes, tomato paste, and water, and stir to combine. Bring to a low boil over medium high heat.

Once boiling, add lentils and reduce heat to medium-low or low, so it's at a gentle simmer. You want to see bubbles, but you don't want it boiling. Cook for 15 minutes, or until lentils are mostly tender. As it's cooking you may need to add more water if the mixture is looking too dry and the lentils aren't submerged.

Next add kidney beans, black beans, 1/4 tsp each salt and pepper, and remaining 1 Tbsp cumin, and 1 Tbsp chili powder, and stir to combine.

Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), add corn (optional), cover, and gently simmer for 20 minutes to meld the flavors together. Stir occasionally.

Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little coconut sugar to balance the heat and draw out the other flavors.

Serve as is, or possibly garnished with some or all of the following; fresh jalapeño, cilantro, red onion, and/or avocado.

Store leftovers in the refrigerator up to 4 days, and in the freezer up to 1 month. Reheat on the stovetop, or in the microwave.